Recipe makes 4 servings
Ingredients:
For the hash:
1 lb (450 g) ground beef (80–85% lean)
2 Tbsp olive oil (30 ml)
1 red bell pepper, diced (150 g)
1 yellow bell pepper, diced (150 g)
1 small onion, finely diced (80 g)
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp ground cumin
½ tsp dried oregano
¾ tsp salt (or to taste)
½ tsp black pepper
For the eggs:
4 medium eggs
1 Tbsp butter or olive oil (14 g)
Pinch of salt
Optional, to Garnish
fresh parsley or chives
Instructions:
Heat the olive oil in a large skillet over medium heat.
Add the onion and bell peppers and cook for about 6–8 minutes, stirring occasionally, until softened and lightly caramelized.
Add the ground beef to the skillet. Break it up with a spatula and cook for 6–8 minutes until fully browned.
Stir in the garlic, smoked paprika, cumin, oregano, salt, and black pepper. Cook for 1–2 minutes until fragrant and well combined.
Taste and adjust the seasoning if needed.
In a clean pan, heat a tablespoon of butter or olive oil and fry the eggs sunny side up for 3-4 minutes.
Transfer the hash to your serving plates, add the eggs, and optionally garnish with fresh herbs.
Serve hot.
Nutritional breakdown per serving. Recipe makes 4 servings
495 Calories
32g Protein
39g Fat
2.5g Fiber
7g Total Carbs
4.5g NET Carbs
